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Molecular Properties of Starch-Water Interactions in the Presence of Bioactive Compounds from Barley and Buckwheat-LF NMR Preliminary Study

cris.virtual.author-orcid0000-0002-1365-8130
cris.virtual.author-orcid0000-0002-2535-8370
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cris.virtualsource.author-orcid8cd4c9a5-da42-46f1-bc14-052a2b2dec7d
cris.virtualsource.author-orcid898dc715-0fc1-42af-a4d7-0bc909752fee
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cris.virtualsource.author-orcidf8bfe92f-a0be-4da9-9adc-d01fadc9c9d7
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cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
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dc.abstract.enThe retrogradation of starch strongly influences the texture and stability of starchy foods. This study applied low-field nuclear magnetic resonance (LF NMR) to examine the effect of buckwheat hull (BH) fiber and green barley (GB) on water dynamics in normal (NPS) and waxy (WPS) potato starch gels. Relaxation times (T1, T2) and mean correlation times (τc) were monitored during 15 days of storage to evaluate changes in water mobility and starch–polymer interactions. Results showed that WPS, with its high amylopectin content, retrograded earlier than NPS. The addition of BH inhibited conformational changes associated with water binding in WPS gels, indicating that insoluble fiber entrapped water within the amylopectin network. Conversely, GB promoted higher τc values in WPS, reflecting enhanced ordering and reduced water mobility, while its impact on NPS was minor. In NPS systems, BH decreased τc, suggesting disruption of amylose-driven structural reorganization. These findings demonstrate that BH and GB exert opposite effects on starch retrogradation and highlight their potential as functional additives for tailoring texture and stability in starch-based food systems.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorAdamczyk, Greta
dc.contributor.authorMasewicz, Łukasz
dc.contributor.authorPrzybył, Krzysztof
dc.contributor.authorZaryczniak, Aleksandra
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorBeszterda-Buszczak, Monika
dc.contributor.authorCichocki, Wojciech
dc.contributor.authorBaranowska, Hanna Maria
dc.date.access2025-09-30
dc.date.accessioned2025-09-30T08:31:18Z
dc.date.available2025-09-30T08:31:18Z
dc.date.copyright2025-09-26
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,9
dc.description.number19
dc.description.points100
dc.description.versionfinal_published
dc.description.volume17
dc.identifier.doi10.3390/polym17192606
dc.identifier.issn2073-4360
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5040
dc.identifier.weblinkhttps://www.mdpi.com/2073-4360/17/19/2606
dc.languageen
dc.relation.ispartofPolymers
dc.relation.pagesart. 2606
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enstarch retrogradation
dc.subject.enpotato starch gels
dc.subject.enlow-field NMR
dc.subject.enbuckwheat hull fiber
dc.subject.engreen barley
dc.titleMolecular Properties of Starch-Water Interactions in the Presence of Bioactive Compounds from Barley and Buckwheat-LF NMR Preliminary Study
dc.title.volumeSpecial Issue Advanced Spectroscopy for Polymers: Design and Characterization
dc.typeJournalArticle
dspace.entity.typePublication